Tartine whole wheat
I have been making bread by following Chad Robertson after getting frustrated Peter Reinhart's Whole grain Breads. Not that its a great book, it's just that I don't bake frequently enough to follow his terms like preferment,poolish,soaker and what ever.
The missing information is the instructions for whole wheat bread p. 114 ,some bakers prefer an overnight rest for whole-grains as long as you wait to add the leaven until you give it a couple of turns. This sounds like you give the flour and water and over-night rest then add the leaven and knead it all together. Is this what Cad is saying, and what do you do?
FYI I just did a long bulk fermentation in my cool basement at 62 degrees over 6 hours then gave it a bench rest with plenty of stretch and fold, then in the proofing baskets lined with parchment paper,covered with plastic wrap to prevent drying out and placed in the refregrator for 16 hours , placed in kitchen for 3 hours to warm up and then bake.